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Passionfruit & Mango Trifle


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Ingredients              

For the Mango Jelly
  • 500ml sparkling wine
  • 200ml mango purée
  • 120ml caster sugar
  • 25ml strained passionfruit pulp or lime juice
  • 1 vanilla bean, seeds scraped
  • 10g gelatin leaves, softened in cold water
For the Passionfruit Curd
  • 3 eggs
  • 150g sugar
  • Juice 1 lime
  • 75ml strained passionfruit juice
  • 80g chilled butter, cut into cubes
  • 200g soft whipped cream
  • 6g cornflour
For the Meringue Sticks (can make a week ahead)
  • 90g egg whites (3 whites)
  • 90g caster sugar
  • 290g pure icing sugar, sifted
  • 5g shredded coconut
  • 1 lime, zested
  • 10g cornflour
For the Mango Mousse
  • 300g mango puree
  • 6g leaf gelatine
  • 50g sugar
  • 300g soft whipped cream
  • Lime zest
For the Mango Ripple Cream
  • 300g crème fraiche
  • 100g cream
  • 30g icing sugar
  • 150g mango puree
  • 1 vanilla bean, scraped
          For the Lemon Cake (can make the day before or make and freeze)
  • 100g softened unsalted butter
  • 1 lemon zested & 1 juiced
  • 12g baking powder
  • 200g plain flour, sifted
  • 200ml buttermilk
  • 130g sugar
  • 2 eggs
To Assemble the Trifle
  • Fresh mango
  • Shaved coconut, toasted
  • Passionfruit pulp

Method
For the Mango Jelly
Heat half the sparkling wine, vanilla bean & the sugar until dissolved. Squeeze out the water from the gelatin, add the gelatin to the pan & dissolve. Add the remaining wine, passionfruit (or lime juice) & mango, then strain through a fine sieve. Allow to cool.
For the Passionfruit Curd
Combine eggs, sugar, juice and cornflour in a saucepan. Whisk constantly over heat until thick. Add butter & whisk until melted. Pour into a bowl & cover the top with freezer wrap so that a skin does not form. Allow to cool. Once firm & cool, fold in the soft whipped cream.
For the Meringue Sticks
Whip the egg whites until soft peak. Slowly add in the caster sugar & continue to whisk to stiff peaks. Fold in the icing sugar, cornflour, lime zest & coconut. Place the meringue mix in a piping bag with a plain nozzle. Pipe straight lines of meringue on to a baking sheet lined with baking paper. Bake the meringues in a low oven, about 90-100°C until crispy, for about 1 hour. Store in an airtight container.
Mango Mousse
Soak the gelatine leaves in a bowl of iced water until softened, then remove & gently squeeze out the excess water. Melt the gelatine over a pan of hot water, with the sugar. Fold the mango puree, lime zest & gelatine together & fold in the whipped cream.
Mango Ripple Cream
Whip together the cream fraiche, icing sugar, vanilla bean & the cream until soft peak. Gently fold in the mango puree to create a ripple effect.
For the Lemon Cake
Whip the butter and sugar together and add the eggs one at a time. Fold in the dry ingredients, zest, juice & buttermilk. Pour into a lined rectangle baking tin & bake at 170-180°C for 15-20minutes until cooked through. Allow to cool.          To Assemble the Trifle
Cut ½ the cake into cubes & arrange on the bottom of the trifle bowl. Pour over half of the mango jelly & place in the fridge & allow to set. Spoon over the mango mousse & allow to set. Spoon over 2 mangoes diced & mixed with 3 passionfruit pulp. Spoon over passionfruit curd, & then another thin layer of lemon cake, & then pour the remaining mango jelly over the top, & allow to set. Spoon over mango ripple cream & garnish with coconut meringue sticks, toasted coconut chips, fresh mango slices & passionfruit pulp. Dust with icing sugar & enjoy.          
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